Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Season the short ribs generously with salt and pepper, then sear them in the hot oil for 1-2 minutes on each side until browned. Remove ribs and set aside.

Reduce the heat to medium and add 2 tablespoons of butter. Once melted, add the chopped onions and diced carrots, sautéing for 3-5 minutes until the onions are translucent. Stir in minced garlic, fresh thyme, and 2 tablespoons of tomato paste, cooking for another 1-2 minutes.

Pour in 1 cup of red wine, using a wooden spoon to scrape up any browned bits. Simmer for 2-3 minutes until reduced. Next, pour in 2 cups of beef stock and add a bay leaf. Bring to a boil before returning seared short ribs to the pot.

Once the short ribs are back in, reduce the heat to low, cover, and let the soup simmer gently for about 3 hours.

After 3 hours, remove the short ribs and cool slightly. Shred the meat and return to the pot along with remaining 4 cups of beef stock. Stir well and let the soup simmer uncovered for 15 minutes.

In a mixing bowl, combine 1 cup of cornmeal, 1 cup of flour, 2 teaspoons of baking powder, and 1 teaspoon of baking soda. Cut in 4 tablespoons of cold butter until the mixture resembles coarse crumbs. Gradually stir in 1 cup of milk and ¼ cup of chopped parsley.

Drop spoonfuls of dumpling batter into the simmering soup, keeping the pot covered. Cook for about 20 minutes.

Ladle the soup into bowls and garnish with additional chopped parsley. Serve warm.